Ingredients
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6 medium potatoes, washed, unpeeled, thinly sliced (6 cups)
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1 medium onion, thinly sliced
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2 tablespoons minced roasted garlic (purchased)
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1 tablespoon lemon zest, freshly grated (may substitute lemon juice but would increase it to 2-3 TBSP)
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1/2 teaspoon salt
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1/4 teaspoon ground pepper
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4 tablespoons butter
Instructions
- Heat gas grill on medium or charcoal grill until coals are ash white.
- Mound potatoes and onion evenly among 6 (12-inch) squares heavy-duty aluminum foil sprayed with no-stick cooking spray (I love using the new non-stick foil - no spray needed). Sprinkle with garlic, lemon zest, salt and pepper. Dot each serving with 2 teaspoons butter.
- Bring edges of foil up to center; tightly seal top and sides of each packet.
- Place foil packets onto grill. Cover; grill, turning once, until potatoes are tender (15 to 30 minutes but will vary depending on grill temp).
- Oven Directions: Heat oven to 375°F Prepare potatoes and onion mixture as directed above. Bake for 40 to 50 minutes or until vegetables are tender.
- Recipe Tip.
- Place potatoes and onion in disposable aluminum pan. Sprinkle evenly with garlic, lemon zest, salt and pepper; top with butter. Cover pan with heavy duty aluminum foil. Grill as directed above, stirring occasionally, until vegetables are tender (25 to 35 minutes).